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How to make salted duck eat well

1. Rinse the salted duck legs, chop them into pieces and place them on a shallow plate. Add a few slices of ginger, pour in a little cooking wine and marinate for about 30 minutes. Put the right amount of cold water in the pot and steam the salted duck legs on the plate for about 40 minutes. Chopsticks can easily penetrate the salted duck legs.

2. Wash the duck and rinse with water for ten minutes to remove the blood stain. 2 feet, wings, internal organs, head, neck left alone, the head should be washed, scrubbed repeatedly with alkali until there is no mucus. Make prickly ash and salt: salt, pepper and five-spice powder are fried over low heat until the salt is yellowish and fragrant.

3. Wash duck legs and boil them with green onions, ginger slices, 2 teaspoons salt, chicken essence, cooking wine and water over medium heat. turn low heat for 10 minutes, then turn off the heat and simmer for another 20 minutes. Mix 2 teaspoons salt, 2 teaspoons white pepper, 2 tablespoons sesame oil and 1 tablespoon wine.

4. Salted duck can be eaten in the following ways: eating salted duck directly can be used as an appetizer and cold dish before the main course. After taking out the salted duck, remove the bones, slice the whole meat and put it on the plate.

How is the saltwater duck made?

Ducks should choose two or three jin, neither too young nor too old. Just remember that the ratio of salt to water is 1:10. If you can soak the duck completely in the water, you don't need to help the duck turn over often.

Saltwater duck raw materials: duck legs, salt, pepper, green onions, sliced ginger, star anise, fragrant leaves and a little cooking wine.

Ingredient: proper amount of duck leg. Ingredients: two spring onions and one ginger. Excipients: appropriate amount of salt, balsamic vinegar, pepper, five-spice powder. Production method: the first step is to wash the bought duck leg meat (which is the most tender and delicious, most suitable for saltwater duck), then put it in a bowl to drain water and set aside.

Salted duck's practice: cut off the claws and wings of the fresh duck, make a small opening from the root of the duck's wing, remove the duck's internal organs, wash the duck and drain the water. Stir-fry the right amount of salt and cumin in the pan until the salt is yellowish and turn off the heat.

Wash the bought duck and put it in a bowl to control the water. Set aside. Prepare salt and pepper (the ratio is 2: 1) and stir-fry over medium heat in an iron pan. Until the salt turns yellow and the pepper turns black. Sprinkle hot salt evenly inside and outside the duck, rub it with your hands, rub it several times, then wrap the duck in a fresh-keeping bag and put it in an incubator.

How to pickle salted duck

1. Slaughter fresh ducks, clean them, wash off the excess blood, remove the duck buttocks, then soak the ducks in clean water for 20 minutes to remove the blood, then pick up the ducks and drain them.

2. Put the duck into the pot and pour the uneaten water into the pot. Add sliced ginger and cook for about 10 minutes. Turn off the heat for 20 minutes. Remove the duck and soak it in cold water to make the skin more flexible. Spread salt evenly over the duck while it is still hot. About half of all ducks use 30-40 grams of salt.

3. Put the duck into the sauce, apply it evenly, and massage it for 10 minutes, so that the duck can fully absorb the soup. Cover with plastic wrap and marinate for about 4 days. Remember to turn over several times on the way to make the duck taste better.

4. The main ingredient of pickling salted duck: duck meat salt, sodium nitrite (trace) method: the fatter the better. Preferably a tender duck that has not laid eggs or changed its hair. Pickling: after slaughtering, wash and scald with half-boiled water, remove hair, remove intestines and liver by laparotomy, cut off wings and feet, and marinate in a brine jar.

How to make a salted duck?

Wash the duck legs with water, then set aside, then put two taels of salt, an appropriate amount of pepper and a small amount of star anise into the pan, and then stir-fry them until the salt is slightly yellow, pepper and star anise gradually smell; rub the fried salt on the duck legs while it is hot, and let the salt seep in.

Prepare pepper and kimchi salt, pepper and kimchi salt must be stir-fried. Prepare half a piece of duck. Wash half of the duck and drain. First spread half of the duck with high spirits, then spread it evenly while the pepper and salt are hot, cover and put it in the refrigerator for two days. Please turn the duck over the next day.

Cut the salted duck into pieces, slightly boil the duck in water for 20 minutes, cut the garlic into sections, slice the garlic, boil the duck out of the pan and wash with cold water, refuel, stir-fry the garlic and garlic seedlings, stir-fry the duck, add the old wine, chicken essence, light soy sauce and sugar and stir well, add the garlic leaves and stir.

Take out the pickled duck, put it on top of the leaky basket and drip dry. The marinade is light soy sauce, it will not burst into the pot, and there is no need to dry it. Use 2 rice bowls of water to soak shiitake mushrooms. These two bowls of water will be used later.

How to make salted duck

The salt grains in the body cavity of the pickled duck will dissolve into salt water. In order to ensure the flavor, the salt water had better not be poured out. Soak the duck billet into the halogen cylinder and put an anti-insect net on the cylinder head. The time of rehalogenation in summer is a little shorter, only about 2 hours, and about 3 hours in other seasons.

In the cooking process, the heat can be said to be very important to the fresh and tender taste of salted duck, which is the key to making salted duck. General production, to go through two "drawing" (drain water).

Salted duck's practice: cut off the claws and wings of the fresh duck, make a small opening from the root of the duck's wing, remove the duck's internal organs, wash the duck and drain the water. Stir-fry the right amount of salt and cumin in the pan until the salt is yellowish and turn off the heat.

The production method will remove the small wings and soles of the feet, make a 6 cm long opening under the ribs of the right wing, remove the internal organs, pull out the esophagus and trachea, dredge the anus, soak it in clean water and drain it. Heat the wok, add salt and pepper and stir-fry. Pour out and set aside.

Production method: the first step is to wash the bought duck leg meat (which is the most tender and delicious, most suitable for saltwater duck), then put it in a bowl to drain water and set aside. In the second step, scallions are peeled and cut, and ginger is peeled and cut.

The production method of salted duck is as follows: materials / tools: duck (head, feet) half (900 grams), crude salt (must be crude salt) 50 grams, 5 prickly ash, 3 star anise, 1 piece of cinnamon, 3 fragrant leaves, 3 slices of ginger, appropriate amount of spring onions, 1 spoon of five-spice powder, water, plastic wrap.

How do you cook salted duck?

1. Take out the pickled duck, put it on top of the leaky basket and drip dry. The marinade is light soy sauce, it will not burst into the pot, and there is no need to dry it. Use 2 rice bowls of water to soak shiitake mushrooms. These two bowls of water will be used later.

2. Make cooking juice first: cooking wine, salt, sugar, ginger, pepper, pepper, fragrant leaves, spring onions, oyster sauce and Douchi sauce. Make a few holes in the skinless part of the duck leg with scissors, put in the sauce, turn it over, wrap it in plastic wrap, put it in the refrigerator and marinate for 24 hours.

3. Wash the duck legs with water, then set aside, then put two taels of salt, an appropriate amount of pepper and a small amount of star anise into the pan, then stir-fry them over fire until the salt is slightly yellow, pepper and star anise gradually smell; rub the fried salt on the duck legs while it is hot, and let the salt seep in.

4. Thaw the salted duck leg from the frost. Press the salted duck leg in a pressure cooker for 15 minutes. Put more water to wash away its salty taste. The pickled food is very salty. Take out the cabbage and divide it into half, then cut it into slices for use. You have to be able to use your time in cooking.

5. Eviscerate the duck, cut off the beak, feet and duck fish; blanch the clean duck in a boiling pot and remove the blood foam; scrape the salted leg meat and cut it into small cubes.

Step 1: scald the salted duck in a boiling water pan, wash the salt frost off the surface and chop it into small pieces, as shown in the following picture: step 2: add water to the pot, dry red pepper, sliced ginger, green onions and star anise. Put the salted duck in, bring to a boil, add wine, turn to low heat and simmer for about an hour.